Short Crust Potato Pastry

Short Crust Potato Pastry

Short Crust Potato Pastry

Angie Halten
Short Crust Potato Pastry
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 8


  • 3 oz rice flour
  • ½ tsp salt
  • 6 oz cooked mashed potato
  • 2 oz corn flour
  • 4 oz butter or margarine


  • Using a food processor, beat the flours and salt into the potato.
  • Add the fat, cutting into small pieces with a knife before beating into the flour.
  • Work the dough lightly and briefly into a ball, wrap in cling film and refrigerate for 30 minutes.
  • Knead the dough on a cold floured surface with the heel of the hand for 1 to 2 minutes when it should be smooth and putty like.
  • Refrigerate for another 30 minutes before rolling out on a cold floured board to the required shape. Keep moving it round on the board so that it does not stick.
  • Preheated oven 425°F 220°C Cook empty pastry shells for 15 to 20 minutes or until golden brown.
Tried this recipe?Let us know how it was!


See also
Graham Cracker-Style Crumbs / Pie Crust (Grain Free)

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